Geographically, the British Isles have always been positioned for greatness – surrounded by the sea. One of the first significant forms of transportation for exploration was sailing on the seas; thus, some of the oldest cities of the world have historically proven to be some of the world’s greatest ports of commerce. Britain’s civilization builds its momentum by respecting its past, forging its engineering advances and sharing its intellectual propensity with the world. It remains ever positioned to shine in the light of greatness. In honor to the Olympic Games, my British born husband and I offer a toast to four regional components of the United Kingdom of Great Britain and Northern Ireland and to its culture which has inspired both of us. Thank you Britain for offering a agrarian heritage of delectable cuisine created from life on the land, with the sea and from the sky.

Lamb Chops from Wales
Trim the lamp chops and run a wooden skewer through the edge of each chop where the rib meat meets the bone. Spray the baking dish with non-stick spray. Set the skewer of chops onto the dish. Rub each chop with honey mustard. Generously sprinkle finely chopped rosemary over the tops of the chops. Bake at 400 degrees for about 45 minutes.

Marinated Scottish Smoked Salmon
Cut the Scottish smoked salmon into 1 inch squares. Set aside. In a food processor, lightly chop 1 – 10 oz. jar of drained green olives (stuffed with pimientos). In a food processor, mince 1 peeled onion. In a large bowl, add the chopped green olives, 1 finely minced onion and 1 small jar of drained capers. Cover the mixture with olive oil. Gently, press the smoked salmon squares into the mixture. Refrigerate and marinate for at least 3 hours or overnight. Remove the salmon from the marinate and serve chilled on toast spread with cream cheese.

Orange Flavored English Cornish Hen
Clean and prepare the hen(s) for cooking by salting and peppering the inside and outside of the bird. Wash and peel a whole orange. Set the hen(s) into a 6 qt. Dutch oven casserole baking dish. Stuff the hen(s) inner cavity with fruit of the orange. Set the orange peel around the outside of the hen(s). Fill the casserole dish till half past the bird’s thighs with 3/4 portion of chicken stock and 1/4 quantity of white wine. Add a generous amount of fresh herbs, wrapped in a bundle, to the dish including basil, rosemary and sage. Place peeled carrots around the sides of the hen(s). Gently place tabs of butter on top of the breasts of the hen(s). Tightly cover the casserole dish with double foil or a tightly fitting baking lid. (Put a baking sheet under the Dutch oven, for any spill over.) Bake the hen(s) for at least 1 hour at 400 degrees. Remove the hen(s) from the oven. Evenly, pour 1 to 1 and 1/2 cups of uncooked rice around the sides of the hen(s) into the liquid. More stock may added, as needed. Tightly cover the dish with tin foil or the baking lid and return the hen(s) to the oven to cook for 1 more hour. Then, check to see that the hen(s) is cooked through. This is a beautiful dish that epitomes the wholesomeness of the hearth and the home cooked meal.

Irish Soda Bread from Northern Ireland
3 and 1/2 cups sifted flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 egg and 1 egg yolk
1/4 cup butter
1 cup buttermilk
1/4 cup of white raisins
3/4 cup of dried cranberries
Shape into a ball, dust with flour, cross cut the top and bake in a greased baking dish.
Bake at 350 degrees for about 1 hour.